BONELESS STEAK RECIPES
RIB-EYE STEAK AND POTATOES FOR TWO RECIPE - NYT COOKING
For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It’s a simple, no-fuss endeavor, yet very special.
Provided by David Tanis
Total Time 1 hours
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
- Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
- Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
- When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
- Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
- Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
- Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.
Nutrition Facts : @context http//schema.org, Calories 850, UnsaturatedFatContent 26 grams, CarbohydrateContent 45 grams, FatContent 56 grams, FiberContent 7 grams, ProteinContent 46 grams, SaturatedFatContent 27 grams, SodiumContent 1153 milligrams, SugarContent 2 grams, TransFatContent 3 grams
SOUS VIDE RIBEYE STEAK - ANOVA CULINARY
Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof results. Sous vide steaks can be finished in a pan or on the grill. Highly marbled cuts like a grain-finished Prime-grade ribeye and strip should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F / 54°C to 135°F / 57°C. Fattier steaks also have natural insulation which means they'll take slightly longer to reach the correct internal temperature.Timings are all given for steaks one-and-a-half to two inches thick. For steaks one inch or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F / 54.4°C should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare: 120°F / 49°C to 128°F / 53°C;1 to 2 1/2 hoursMedium-rare: 129°F / 54°C to 134°F / 57°C;1 to 4 hours*Medium: 135°F / 57°C to 144°F / 62°C;1 to 4 hoursMedium-well: 145°F / 63°C to 155°F / 68°C; 1 to 3 1/2 hoursWell done: 156°F / 69°C and up; 1 to 3 hours *2 1/2 hours max if under 130°F / 54°C
Provided by J. Kenji López-Alt
Total Time 01 hours 00 minutes
Prep Time 005 minutes
Yield Ingredients for 2
Number Of Ingredients 12
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